Description
Grown for its smooth tapering roots which can be roasted like parsnip or grated on salads. The leaves can be sparingly used for garnish, but the roots are very winter hardy and can be lifted as required.
Sowing Time: April to June.
Sowing Instructions: For long parsnips you will need a deeply dug soil which has been manured for a previous crop. Sow seeds 1cm (½ inch) deep in drills 30cm (12 inches) apart. Sow clusters of 4 seeds every 20cm (8 inches) and thin out to the strongest seedlings after germination. Germination will be very slow.
Growing Instructions: When large enough to handle, thin seedlings to 3-4in apart.
After Care: Keep weed free.
Information provided for guidance only, as cultural practices and climatic circumstances vary.
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